FLATBREAD TACOS WITH RANCH SOUR CREAM
These tasty flatbread tacos, made with convenient refrigerated biscuits, are ideal for serving buffet style. Set out the toppings and let everyone make their own! -Jennifer Eggebraaten, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving. , In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through., Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm., To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.
Nutrition Facts : Calories 452 calories, Fat 21g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1368mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
RANCH CHICKEN TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 45
Steps:
- Preheat the oven to 350 degrees F.
- For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
- Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
- For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
- Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
- Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
- Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
- Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
FRY BREAD TACOS
Provided by Food Network
Categories main-dish
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- To make the fry bread dough, stir together the flour, baking powder and salt in a large bowl. Mix in the hot water a little at time, kneading until a sticky dough forms. It will be tacky and lumpy, but should not contain any dry clumps of flour. Drizzle the 3 tablespoons vegetable oil over the dough and then tilt and rotate the bowl a bit to make sure that all of the visible surface of the dough has been coated. Cover the bowl with a clean dish towel and let rest at room temperature for about 2 hours. (The dough will not rise or expand while resting.)
- To fry the dough, heat the peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F, or until a pinch of flour tossed into the oil gives off an audible sizzle. Pull off a handful-size chunk of dough and shape it into a thin disk without overhandling the dough. Fry until golden brown on both sides, about 3 minutes per side. (Trust your eyes and nose to tell you when the bread is ready.) Drain on paper towels. Repeat with the remaining dough, bringing the oil back up to 350 degrees F between batches. (You should end up with 8 to 10 medium-sized pieces of fry bread. If your pan is 12 inches or larger, you can experiment with cooking two pieces at a time.)
- To serve, top each piece of fry bread with 1/4 to 1/2 cup of the Beans and 1/4 cup of the Chili. Top with some cheese, lettuce, tomato, and sour cream.
- Rinse the soaked beans, place in a medium pot with 10 cups water and turn the heat to medium-low. Add the onions, oregano, cilantro, pepper flakes, garlic, bay leaf and 1 teaspoon salt and simmer, stirring occasionally, until the beans are tender, about 2 1/2 hours.
- Heat the oil in a large skillet over medium heat. Add the beef, onions and garlic and cook, stirring occasionally, until the beef is browned, about 7 minutes. Skim off any fat and then stir in the tomatoes, 1 teaspoon salt and 1 teaspoon pepper. Add the dark chili powder, light chili powder, paprika, cumin and pepper flakes and simmer on low, stirring occasionally, for 2 1/2 hours.
FLATBREAD MEXICAN PIZZA RECIPE
This Flatbread Mexican Pizza has a thin crust and is topped with refried beans, flavorful taco meat, cheese, tomatoes, onions, cilantro, avocado and creamy salsa for one tasty meal.
Provided by Elyse Ellis
Categories Main Course
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a skillet over medium-high heat, use a wood spoon or spatula to break up ground beef and cook for 7-10 minutes, or until browned.
- Drain excess grease and mix in taco seasoning; set aside.
- Place pizza crusts on a baking sheet lined with foil and bake for 3 minutes, then remove from the oven.
- Spread equal amounts refried beans on each pizza crust.
- Top each pizza with equal parts of cooked ground beef, cheddar cheese, diced tomato, and diced onion.
- Place back in the oven for 10 minutes, or until the cheese is melted and edges are golden brown.
- Remove from oven and top each pizza with cilantro and avocado.
- Whisk together salsa and sour cream and drizzle on top of the cooked pizza.
- Cut into slices and serve.
Nutrition Facts : Calories 393 kcal, Carbohydrate 24 g, Protein 25 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 80 mg, Sodium 959 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
RANCH CHICKEN TACOS
A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos.
Provided by Joan Dredge
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
- Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 40.3 g, Cholesterol 101.3 mg, Fat 49 g, Fiber 8.7 g, Protein 30.7 g, SaturatedFat 15.3 g, Sodium 1419 mg, Sugar 4.9 g
INDIAN FRY BREAD TACOS
From Ponca City, Oklahoma, LaDonna Reed writes, "Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses. I downsized it for two."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.
Nutrition Facts : Calories 407 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1361mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
DUDE RANCH TACOS
Sure to be a family favourite, serve up these simple beef steak wraps with avocado, soured cream and tomato sauces, and let everyone mix and match
Provided by Emma Freud
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- In a bowl, mix all the ingredients for the red sauce together with some seasoning, then do the same for the white sauce. To make the green sauce, mash the avocado, then mix with the rest of the ingredients and season. Dress the cabbage with a squeeze of lime and tip onto a plate.
- Season the steak, and pan-fry or barbecue until cooked to your liking. Rest for 5 mins, then slice into strips and toss in the BBQ and chilli sauces.
- Warm the wraps on a barbecue or in a dry frying pan for a few secs each side. Lay out everything and let everyone make their own taco.
Nutrition Facts : Calories 839 calories, Fat 49 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 2.9 milligram of sodium
LAYERED RANCH TACO DIP
I took a recipe I found in a cook book for taco dip and another for ranch dip and made my own dip from it. This is wonderful and the ranch dressing gives this recipe a great kick. You could also serve this as a meal by adding 1 lb cooked ground beef on top of the refried beans.
Provided by gertc96
Categories One Dish Meal
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a 10-12 in pie plate, spread the refried beans.
- In a small bowl, combine the sour cream and dressing mix and spread over the beans.
- Place other ingredients on top of sour cream mixture in this order. Lettuce, tomatoes, olives, onions and bell pepper, avocado.
- Then sprinkle with cheese and enjoy with tortilla chips.
Nutrition Facts : Calories 445.1, Fat 26.9, SaturatedFat 7.9, Cholesterol 28, Sodium 554.6, Carbohydrate 43.9, Fiber 8.2, Sugar 2.3, Protein 10.9
CREAMY BEEF TACOS
Make and share this Creamy Beef Tacos recipe from Food.com.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef; drain. Stir salsa and cream cheese and mix well on medium heat.
- Add 3 teaspoons of taco seasoning - the kind you buy in the packets at the grocery store. Simmer on low until mixture has thickened a bit.
- Fill warmed taco shells with beef mixture.
- Top with lettuce, tomato, green onions and sour cream.
Nutrition Facts : Calories 358.4, Fat 23.2, SaturatedFat 9.7, Cholesterol 72.2, Sodium 504.1, Carbohydrate 19.6, Fiber 1.9, Sugar 2.3, Protein 17.6
FRY BREAD TACOS II
A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.
Provided by Robyn Bloomquist
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
- Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
- In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
- On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
- Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
- Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 76.7 g, Cholesterol 103.4 mg, Fat 36.5 g, Fiber 7.2 g, Protein 40.4 g, SaturatedFat 13.6 g, Sodium 2254.8 mg, Sugar 6.3 g
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